There are days when we just want one pave and it needs to be coco com passion fruit! Champagne cookie alternated with a delicious cream and all this with a passion fruit syrup.
pave It’s that dessert that everyone has made and eaten too, right? So, there’s not that much of a secret… just some tips to make everything easier.
I combined the flavors of coco as passion fruit to bring that tropical touch and refreshing. And for texture I chose Champagne cookie and the coco dry grated.
Tips for Coconut and Passion Fruit Cream
- Coconut milk it was bought in a bottle (can be a box) for cooking, choose the whole version. Homemade coconut milk could be an option, but it may vary in flavor as it is not standardized. Oh! It’s not a vegetable drink coconut to drink.
- Passion fruit juice is also the concentrated version, I recommend that you use this version. Both the pulp as the fruit may have flavor variations.
- Let it passion fruit juice and condensed milk in the fridge so that they can cool the cream faster.
- It’s better when you let it rest for at least 2 hours, but it’s really good. overnight.

Easy Coconut and Passion Fruit Pavé
Makes: 10 portions
Coconut and passion fruit cream
- 250 g whole coconut milk (20% fat)
- 30 g maize starch
- 130 g passion fruit juice (concentrate; iced)
- 395 g condensed milk (ice cream)
- 5 mL vanilla essence
- 200 g fresh/pasteurized cream (ice cream; has more than 35% fat | used: 35% fat)
- 20 units bolacha champagne
Coconut syrup
- 200 g whole coconut milk (20% fat)
- 25 g refined sugar
- 5 mL vanilla essence
Decoration
- 1 sour passion fruit (about 100g fresh pulp)
- 25 g crystal Sugar
- 20 g grated coconut (dry; sweetened or not)
1 cup: 250mL | 1 tablespoon: 15mL.
Coconut and passion fruit cream
- Mix around 100g of coconut milk with cornstarch with a whisk to dissolve well. Add the rest of the coconut milk.
- Cook the starchy coconut milk in a saucepan over medium-high heat until thick, about 3-4 minutes. When it becomes thick, continue cooking for another 30 seconds. Stirring constantly with a whisk and then with a spatula. Remove from heat.
- Add the chilled concentrated passion fruit juice and mix very well. The juice being cold helps the preparation to cool down faster.
- Add the condensed milk, and being cold also helps to make it even colder, and the vanilla. Shake well.
- If it is not cold, place it on a baking tray and place it in the freezer for 10-15 minutes.
- Beat the chilled cream until whipped cream, which is why the coconut and passion fruit cream needs to be chilled.
- Mix the coconut and passion fruit cream into the whipped cream until uniform. Reserve.
Assembly
- Mix the coconut milk, sugar and vanilla syrup. Dip the champagne biscuits into the syrup and leave for a few seconds to allow it to be absorbed.
- Place the cookies in a 20x20x5cm pan, you may need to cut the cookies to fit correctly.
- Add a layer of coconut and passion fruit cream, spread well. Repeat the process again. In total there are two layers of cookies and cream.
- Place in the fridge to chill, at least 30 minutes.
Decoration
- Remove the passion fruit pulp, place it in a microwave-safe container, and add the sugar. Microwave for 30 seconds, let cool.
- When serving, make swirls over the surface of the cream, spread the passion fruit syrup and sprinkle dry coconut.
